They are two of six chefs who will find out about Callebaut’s Belgian roots, taking in a factory tour and a look at the company’s flagship academy in Brussels later this month.

The UCB students will also find out the latest innovations in patisserie and desserts in the “chocolate capital of the world”.

Leandra (pictured above), originally from the Dominican Republic, has been working in the pastry section at Simpsons restaurant in Birmingham during her studies. For the competition, she created a dark chocolate and raspberry entremet cake with a raspberry coulis and vanilla ice cream.

Robert Harrison, sales director gourmet-Northern Europe, Callebaut, said: “It has been an honour to see how chefs are pushing the boundaries when it comes to creating impressive and memorable desserts, and we are delighted to be able to host the crème de la crème on this exclusive trip.”